Tag Archives: Yellowtail Snapper Recipe

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The game is on and I want Juventus to win. It’s too bad they’re losing 3-1 with about 17 minutes left in the UEFA Champions League Match. I’m biting the nails on my left hand so this post is taking longer than usual to write.

On to today’s story: For every type of fish my brothers bring back from our trips to Key Largo, there is a recipe that goes with it. Over the weekend they caught Tuna, Yellowtail and Mahi Mahi. The Tuna became Sashimi. It tastes great seared, too. The Mahi Mahi made for a great Brazilian-style fish and shrimp stew. The Yellowtail became Ceviche. You can also grill it or fry it. Below is the list of ingredients I use for the ceviche.

Cut the Yellowtail into small cubes and place in a glass bowl. Pour the lime juice over the fish. Use enough lime juice to cover the fish and about 1/4 inch above it. Stir for a a bit. Let the mixture sit and “cook” for about 20 minutes. The fish will be a chalky white when ready.

Add the remaining ingredients and serve. You can also cover the bowl with plastic wrap and refrigerate until ready to serve. Ceviche tastes better the next day, after it absorbs the spices and seasonings. It will stay fresh for up to 5 days.